Classic French-Style Potato Salad
A fresh and vibrant potato salad with a tangy vinaigrette, perfect for summer picnics or cozy family meals.
Ingrédients
Potato Salad Ingredients
- 2 pounds potatoes (Yukon gold or red potatoes)
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar Can substitute with white wine vinegar or apple cider vinegar
- 1/2 cup olive oil
- 1 cup chopped fresh herbs (parsley, chives, tarragon) Adjust herb blend based on preference
- to taste Salt and pepper Season generously
Instructions
Preparation
- Wash the potatoes thoroughly and chop the herbs finely.
Cooking
- Place the potatoes in a pot filled with salted water and bring it to a boil over medium-high heat.
- Reduce to a gentle simmer and cook for about 15-20 minutes until fork-tender.
- Drain the potatoes in a colander and let them cool slightly.
Assembly
- Cut the cooled potatoes into bite-sized pieces.
- In a medium bowl, whisk together Dijon mustard and red wine vinegar. Slowly drizzle in olive oil while whisking to create a vinaigrette.
- Toss the warm potatoes with the vinaigrette until well coated.
- Fold in the fresh herbs and season with salt and pepper to taste.
Serving
- Chill the potato salad for at least an hour in the refrigerator or serve warm.
Notes
Can be made ahead of time; flavors improve with chilling. Store leftovers in an airtight container in the refrigerator for 3-4 days.